Easy Naan Bread Recipe (yeast-free)
Once you make this easy naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!
Servings: 6
Calories: 177kcal
Equipment
- mixing bowl
- Frying pan
Ingredients
- 1 cup (250g) plain Greek yogurt
- 1 ½ cups (200g) self-raising flour or the same amount of all-purpose/plain flour mixed with 2 teaspoons baking powder.
- ¼ teaspoon salt optional
Instructions
- Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
- Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.
- Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
- Best eaten on the same day. If making ahead, warm them up in the oven before serving.
Video
Notes
To make the vegan naan, use dairy free yogurt. You may need to add a little more flour.
Naan bread tips:
- You don't need to properly knead the dough, just bring it all together and knead a couple of times to do so.
- Roll the dough out nice and thin. Trust me that they'll still get nice and fluffy when they cook.
- To get the dough thin, be sure to flour the counter so they don't stick.
- I usually roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.
- Get the pan very hot for best results - you want the naan breads to cook quickly
- Make them in a frying pan or griddle pan
Flavor tips:
- Enjoy on their own or brush wet flavourings on after, such as garlic-infused butter or herb/chilli oil
- Add dry spices to the dough, such as cumin, garam masala, sumac etc...
storage tips
- You can make this naan dough up to 3 days ahead. Just keep in the fridge until ready to roll and cook. I like to make a double batch and keep it in the fridge so I can use the dough as flatbreads for lunch or dinner over the next few days.
- If you've cooked extra naan, you can keep it in the fridge for the next day. Just reheat in a frying pan or in the toaster. It makes them crispier and still delicious.
Special diets
- Make gluten-free naan: swap to your favourite gluten-free flour and adjust the amount as it might absorb the yogurt differently.
- Make vegan naan: It's really easy to make vegan naan, just swap to dairy free yogurt, such as soy yogurt.
Nutrition
Calories: 177kcal | Carbohydrates: 33g | Protein: 8g | Cholesterol: 2mg | Sodium: 113mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Calcium: 110mg | Iron: 2mg